Step 6: Harvesting Process
Mushrooms are harvested as soon as the gills are well formed and while the edge of the
mushroom is still curled under. That is, mushrooms must be picked before they release spores.
When the edge flattens and spores are released, the mushrooms lose weight and the spores thus
released may cause asthma and hay fever in workers. Mushrooms are harvested by gently
pulling them from the substrate. Normally, harvesting is done from the top end of the bag while
the other end is just opened to initiate the fruiting process. When fruiting is complete at the
lower end, harvesting is done from that end. After harvesting from both the ends, longitudinal
slits are made along the central portions of the bag in order to initiate fruiting process. After
harvesting from the central portions, check the substrate bag for any presence of developing
mycelia. As long as white-colored mycelia are present, fruiting will happen; if the bag appears
colorless, it is time to remove them from the mushroom house. Generally the second flush
(about 10 days after the first harvest), will be the largest; and it is desirable to destroy the
remaining substrate after the third flush. This is recommended because each day in the harvest
gives disease-causing pathogens and pests more time to get established in the production area.
Once they get established, it is very difficult to keep them away from next crop.
Trimming Process
Since mushrooms are harvested by pulling them from substrate materials, it is likely
they have a little substrate attached to the stem. Since mushroom stems are not favored among customers, the best practice to clean the product is by trimming the stem.